Potato Leek Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
IngredientsMakes 6 cups * 1 small bay leaf * 2 sprigs fresh flat-leaf parsley * 10 whole black peppercorns * 2 tablespoons unsalted butter * 1 tablespoon olive oil * 3 leeks, white and light-green parts only, cut into 1/2-inch pieces * 2 shallots, finely chopped * 1 pound potatoes, peeled, cut into 1/2-inch dice * 1 quart homemade or low-sodium canned chicken stock * 1/2 cup milk * 1/4 cup heavy cream * Coarse salt and freshly ground white pepper * Fresh chervil, for garnish
1. Make bouquet garni: Wrap bay leaf, parsley, and peppercorns in cheesecloth. Tie with twine, and set aside.
2. Heat butter and oil in saucepan. Add leeks and shallots; cook on medium-low heat until very soft, about 10 minutes, stirring occasionally. Do not brown. Add potatoes, stock, and bouquet garni. Bring to a boil; reduce to gentle simmer. Cook until potatoes are very tender, about 40 minutes. Discard bouquet garni.
3. Working in batches, pass soup through food mill with a medium disk into saucepan. Warm over medium-low heat. Slowly stir in milk and cream; season with salt and pepper. Once milk is added, do not boil. Spoon into small cups; serve hot or cold, garnished with chervil leaves.
Number of Servings: 6
Recipe submitted by SparkPeople user VIVMAR.
2. Heat butter and oil in saucepan. Add leeks and shallots; cook on medium-low heat until very soft, about 10 minutes, stirring occasionally. Do not brown. Add potatoes, stock, and bouquet garni. Bring to a boil; reduce to gentle simmer. Cook until potatoes are very tender, about 40 minutes. Discard bouquet garni.
3. Working in batches, pass soup through food mill with a medium disk into saucepan. Warm over medium-low heat. Slowly stir in milk and cream; season with salt and pepper. Once milk is added, do not boil. Spoon into small cups; serve hot or cold, garnished with chervil leaves.
Number of Servings: 6
Recipe submitted by SparkPeople user VIVMAR.
Nutritional Info Amount Per Serving
- Calories: 305.7
- Total Fat: 10.4 g
- Cholesterol: 20.5 mg
- Sodium: 1,079.1 mg
- Total Carbs: 41.7 g
- Dietary Fiber: 5.0 g
- Protein: 12.7 g
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